Posts by Gail South

Heat butter & oil in large pan. In small bowl, soak dried mushroom in 1/3 c water until soft, 20-30 min. When soft, squeeze until dry, catching liquid in small bowl. Strain liquid through coffee filter and set aside. Coarsely chop mushrooms. In food processor, combine half fresh mushrooms with shallots, garlic and half the…

Preheat oven to 300. Mix all ingredients except turkey until well blended. Place one slice of meat into each of 24 miniature muffin pan cups. Fill each w 1.5 tsp of the spinach mix. Bake 20 min or until heated through. Serve warm. Spinach 10 oz chopped, frozen, thawed and well drainedCheese 4 oz shreddedCream Cheese 0.33 c light spreadCheese, Parmesan…

Heat oven to 400. In a small bowl, cover tomatoes w warm water and rehydrate for 10 min. Remove and pat dry with paper towels. Add to food processor w artichokes, olives, Parmesan and pepper. Pulse to combine until finely chopped. Gently roll out one pastry sheet on parchment paper. Spread half the mix evenly…

Cut each cantaloupe half lengthwise into 3 wedges (6 total). Shave thin slices from seeded side of melon wedge w a vegetable peeler (first slice may be irregular), stopping when you get close to the rind. Arrange slices, overlapping slightly, on one plate per wedge. Drizzle each serving w 1.4 tsp lime juice and 1/2 tsp olive oil, then scatter…

Preheat oven to 350. In medium skillet, brown .5 lb lamb, onion, nuts, salt and pepper. In large bowl, combine wheat germ and water. Mix in remaining lamb, and allspice. Press half the mix evenly on bottom of 9″ x 9″ baking pan. Spoon lamb-nut mix evenly over first layer. On wax paper, flatten remaining…

In food processor blend together garlic paste, chick peas, tahini, lemon juice, oil and cumin, scraping down side, until smooth. Add remaining ingredients until just combined. May be made ahead and chilled covered, 2 days. Garlic 2 large cloves minced and mashedChick Peas 1 16-19 oz can, rinsed and drainedTahini 0.33c well-stirredLemon Juice, Fresh 2TOlive…

Mix sour cream, mayo, soup mix, lemon juice and hot pepper sauce until smooth. Stir in asparagus and shrimp. Cover and refrigerate 2 hours. Just before serving, sprinkle w/ almonds. (Note: crab may be substituted for shrimp) Sour Cream 16ozMayonnaise 0.33cSauce 1pkg (Knorr) Seafood Newburg or Lemon HerbLemon Juice, Fresh 2TAsparagus 10 oz, frozenShrimp 6oz…

This recipe is wonderfully flexible. For the filling, in place of feta, you could swap in Gouda, Swiss, cheddar or any hard cheese you’d like. Feel free to replace some or all of the cream cheese and sour cream with ricotta or cottage cheese. Burikitas can be assembled ahead of time and frozen. You can…